Venturi effect technology on a food product molding machine

ABSTRACT

An apparatus and method for creating a venturi effect in a food product molding machine. The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.

RELATED APPLICATIONS

The present application is a continuation of Ser. No. 13/573,400 whichis a continuation-in-part of pending application Ser. No. 13/374,441filed Dec. 29, 2011, Ser. No. 13/374,417, filed Dec. 27, 2011, Ser. No.13/374,422, filed Dec. 27, 2011, Ser. No. 13/374,421, filed Dec. 27,2011 and Ser. No. 13/374,423, filed Dec. 27, 2011 which all are acontinuation-in-part of application Ser. No. 13/199,910 filed on Sep.12, 2011.

FIELD OF THE INVENTION

The present invention relates to an apparatus and method for creating aventuri effect in a food product molding machine. The venturi effectaccelerates food product in order to cause the product to be stretchedaligning the fibers of the product.

BACKGROUND OF THE INVENTION

Current forming technology relies on high pressure, speed andcomplicated material flow pathways which produce a product lacking inquality. High pressure works the meat tells, the higher the pressure themore massaging or squeezing of the meat cells takes place. High speedcombined with a complicated flow path massages and works the meatproduct, releasing myosin/actin from the cells causing the muscle fiberto bind together and contract (protein bind). The contraction takesplace during high heat application as in cooking. The action of the meatfiber is to contract in length, this contraction combined with proteinbind not only shortens the muscle fiber which if not controlled causesodd cook shapes but a rubber like texture with a tough bite.

In muscle, actin is the major component of thin filaments, whichtogether with the motor protein myosin (which forms thick filaments),are arranged into actomyosin myofibrils. These fibrils comprise themechanism of muscle contraction. Using the hydrolysis of ATP for energy,myosin heads undergo a cycle during which they attach to thin filaments,exerting a tension, and then depending on the load, perform a powerstroke that causes the thin filaments to slide past, shortening themuscle.

Muscle fibril structure is measured from micrometers to severalmillimeters in length. These fibril structures are bundled together toform muscles. Myofibril proteins are the largest group and probably moreis known about these proteins than any other. In muscle cells actin isthe scaffold on which myosin proteins generate force to support musclecontraction. Myosin is the major protein that is extracted from themuscle cells by mechanical means.

An important purpose of tumbling and massaging is to solubilize andextract myofibril proteins to produce a protein exudate on the surfaceof the meat. The exudates bind the formed pieces together upon heating.Binding strength also increases with increased massaging or blendingtime. This is due to increased exudate formation on the surface of themeat. Crude myosin extraction is increased with increased blending time.

Grinding/chopping utilizes the concept of rupturing the cell to releaseprotein. This mechanical chopping or shearing takes place at theshear/fill plate hole. This process extracts myosin from muscle cells.

Mixing, utilizes friction and kinetic energy to release protein exudate.Fill hole shape and spacing can cause dead spots and turbulence in themeat flow. This change of direction is a form of mixing and massaging.This is another process, which extracts myosin from muscle cells.

Massaging takes place almost anywhere meat comes in contact withprocessing equipment and is moved or has a change of direction viapressure. This is also a procedure which involves extracting myosin frommuscle cells.

SUMMARY OF THE INVENTION

It is an object of the present invention for the fiber orientationtechnology to reduce the release and mixing of myosin with actin. It isan object of the present invention for the fiber orientation technologyto control orientation of the fiber. It is an object of the presentinvention for the fiber orientation technology to provide less myosinactivity resulting in a better bite/bind and control over the final cookshape.

The present invention relates to an apparatus and method foraccelerating food product in order to cause the product to be stretchedaligning the fibers of the product. It is an object of the presentinvention for a hole or orifice to change size from a larger to asmaller diameter with vertical or concave sides. It is an object of thepresent invention for the said to have a sharp edge. The principle hasdesign similarities to a venturi. It is referred to as a nozzle,venturi, orifice, or a restriction to flow which results in productacceleration with a corresponding pressure drop through the orifice.

By reducing the cross-sectional area of a tube through which a substancepasses, the velocity is increased. This is the principle of Conservationof Mass. When the velocity increases the pressure of the material isreduced. This is the principle of the Conservation of Energy.

For every liquid, there is a ratio between the cross-sectional area (C)and the cross-sectional area (c) through which velocity can only beincreased by reducing temperature or increasing pressure. Althoughground meat is not a homogeneous liquid, the same concepts still apply.It is impossible to attain venturi effect unless there is a transitionbetween the orifices and the small orifice has a finite length.

A venturi allows a smooth transition from a larger orifice to a smallerone. This transition minimizes flow transitions and thereby reducesrestrictions in the system. The transition minimizes energy loss andsupports fiber alignment.

The transition in a venturi is extremely difficult to create in aproduction tooling environment. As a result, using the geometricproperties of a sphere or similar shape allows the ability to obtainmany of the venturi effect properties using standard productionpractices.

All points on a sphere are the same distance from a fixed point.Contours and plane sections of spheres are circles. Spheres have thesame width and girth. Spheres have maximum volume with minimum surfacearea. All of the above properties allow meat to flow with minimuminterruptions. There are no static or dead zones. No matter what anglethe cylinder intersects the sphere, the cross section is always aperfect circle.

It is an object of the present invention to have a spherical geometry ora similar shape in a fill or stripper plate to create venturi effects.

It is an object of the present invention to increase food productvelocity forcing linear fiber alignment.

It is an object of the present invention to have spherical geometry or asimilar shape in breather plate to create venturi effects.

It is an object of the present invention for the process to make a pattycool uniformly and soften texture/bite of the product.

The present invention relates to a food molding machine having abreather plate. A breather plate normally has a thickness less than3/16″ in the area of the breather holes. A breather plate is positionedadjacent to the mold plate and opposite the fill slot plate. Thebreather plate is designed to evacuate air from the patty cavities andcollect and route excess food matter back to a food supply source. Thebreather plate contains various ports which allow evacuation of air andaccumulation of excess food matter from the filled patty cavities. Theports feed into a channel of openings which is cut into the back side ofthe breather plate.

A breather plate sits adjacent to the mold plate on the opposite side ofthe fill slot, and slideably engages the mold plate. The breather plateincludes at least one air pressure release passage, wherein a pluralityof small breather holes enable the cavities of the mold plate to fluidlycommunicate with the passage. The air passage enables air in thecavities to escape as the machine pumps the cavities full of meat. Themold cover plate is adjacent the breather plate and its associatedpassage.

In the current breather plate designs there is a resistance to formingthe patties wherein evacuate out of the holes in the breather plate. Inthe case of prior art breather plates, the orifices are cylindrical andvary in number of orifices and diameters.

This air flow can be accelerated by using a system which will reduce thecylinder size. Using the equation from Bernoulli's law of A₁V₁=A₂V₂, thevelocity is increased by reducing the cross sectional area.

The typical way of accomplishing this is the use of a venturi nozzle.However, a venturi requires a gradual area reduction and a finite lengththroat. Given the restrictions of the plate thickness in the breathingarea, it is not feasible to put current venturi designs in a breatherplate.

However, utilizing the properties of a sphere, the air can achieveacceleration by intersecting a cylinder with a sphere of a largerdiameter.

In a sphere pressure is equal in all directions. Therefore, when thesphere is intersected by a cylinder, the air will move in a directioncoaxial with the cylinder at a high velocity. The impact on the meatparticles in the breather system is greater because air moving at ahigher velocity will generate more momentum.

It is an object of the present invention to provide a venturi effect inthe hole by creating a sphere to cylinder hole. This creates a venturieffect or a venturi pump. This accelerates the product through the hole.It is an object of the invention for this to create a self-cleaningbreather plate. The spherical cut creates equal pressure in alldirections. It is an object of the present invention to have a sphericalhemisphere or curved structure which has a diameter which is no greaterthan the choke flow for the liquid gas or solid used and is no less thanthe diameter of the connected cylindrical portion. It is an object ofthe present invention for the spherical hemisphere or curved structureto have a diameter between 1.1 to 2.5 times greater than a cylindricalportion which intersects the same. It is preferred to have a sharperedge from the edge to the hole.

The present invention relates to a food molding machine having a moldplate and at least one mold cavity therein. A mold plate drive isconnected to the mold plate for driving the mold plate along a givenpath, and a repetitive cycle, between a fill position and a dischargeposition. A food pump is provided for pumping a moldable food productthrough a fill passage connecting the food pump to the mold cavity whenthe mold plate is in the fill position. A fill plate, interposed in thefill passage adjacent to the mold plate has a fill slot, fill horn, ormultiplicity of fill orifices distributed in a predetermined patternthroughout an area aligned with the mold cavity when the mold plate isin fill position. It is an object of the present invention for the fillorifices to define paths through the fill plate, wherein some of thepaths each have a path portion obliquely angled or perpendicular to thefill side of the mold plate. It is an object of the present inventionfor the paths to comprise spherical intersections or a curved structure.It is an object of the present invention to have a spherical hemisphereor curved structure which has a diameter which is no greater than thechoke flow for the liquid gas or solid used and is no less than thediameter of the connected cylindrical portion. It is an object of thepresent invention for the side of the fill plate which is in contactwith the stripper plate to comprise a spherical hemisphere or curvedstructure which has a diameter between approximately 1.1 to 2.5 timesgreater than a cylindrical portion which intersect the top of the moldplate perpendicularly or at an angle of less than or equal to about+/−75 degrees, or about +/−45 degrees in a preferred embodiment asmeasured from vertical in the longitudinal direction of the mold plate.By a reduction in the diameter a “venturi” condition is created. Byusing spherical sections or a curved structure, intersections betweencylinder and spheres or curved structures create transitions which canbe manufactured whose geometry approaches a venturi style system. It ispreferred to have a sharper edge from the edge to the hole. It is anobject of the present invention to make the edge sharper with a grinder.It is an object of the present invention for the fill plate to be chromecoated on the side adjacent to the stripper plate with a materialsignificantly harder than the fill plate material. This is because thestripper plate wears out. The piece is approximately 39 Rockwell C. Itbecomes approximately 60-65 Rockwell C. It is an object of the presentinvention for the material to be applied in a thickness to facilitate asurface which cuts the food product upon movement of a stripper plate.The material goes from about 1/1000^(th) of an inch to about10/1000^(th) of an inch with the chrome. A cutting hemisphere intobottom of plate, with a cylinder.

It is an object of the present invention for the stripper plate to beinterposed in the fill passage immediately adjacent to the fill plate.It is an object of the present invention for the stripper plate to bemovable between the fill and discharge locations. It is an object of thepresent invention for the stripper plate to have a multiplicity of fillopenings aligned one-for-one with the fill orifices in the fill platewhen the stripper plate is in fill position. It is an object of thepresent invention for the stripper plate drive to be synchronized withthe mold plate drive, such that the movement of the stripper platefacilitates the cutting of the meat product, which was pushed throughthe fill plate by the food pump. It is an object of the presentinvention for the stripper plate drive to move the stripper plate to itsdischarge position, in each mold cycle, before the mold plate movesappreciably toward the discharge location. It is an object of thepresent invention for the stripper plate drive to maintain the stripperplate in the discharge position until the mold plate cavity is displacedbeyond the fill orifices.

It is an object of the present invention for the fill paths to be in adirection to the front, vertical or rear of the machine. It is an objectof the present invention for all fill paths to consist of ahemispherical shape which is intersected by a cylindrical shape at anangle less or equal to about +/−75 degrees of vertical, and preferablyabout +/−45 degrees of vertical.

It is an object of the present invention to have a spherical hemisphereor curved structure which has a diameter which is no greater than thechoke flow for the liquid gas or solid used and is no less than thediameter of the connected cylindrical portion to create conditions tomeat flow which maintain improved cell structure.

It is an object of the present invention to use spherical geometry, withcylindrical intersections, and the ratio of the diameter of the spheredivided by the area of the cylinder to be approximately 1.1 to 2.5 tocreate conditions to meat flow which maintain improved cell structure.

Irregular shapes do not have diameters, but they do have areas. For agiven ratio of a linear item, the ratio becomes the square of the linearratio. For curved and irregular shapes, the ratio of the initial areaand the reduced area is from approximately 1.2 to 6.25.

It is an object of the present invention to provide a venturi effect inthe hole by creating a sphere to cylinder hole. This creates a venturieffect or a venturi pump. This accelerates the product through the hole.It is an object of the present invention for this to be used in a fillplate.

It is an object of the present invention to provide a venturi effect inthe hole by creating a sphere to cylinder hole. This creates a venturieffect or a venturi pump. This accelerates the product through the hole.It is an object of the present invention for this to be used in astripper plate.

It is an object of the present invention to provide a venturi effect inthe hole by creating a sphere to cylinder hole. This creates a venturieffect or a venturi pump. This accelerates the product through the hole.It is an object of the present invention for this to be used in abreather plate.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is an unassembled view of a fill plate and stripper plate of thepresent invention.

FIG. 2 is an assembled view of a fill plate and stripper plate of thepresent invention.

FIG. 3 shows a side view of an embodiment of the invention.

FIG. 4 shows a top view of an embodiment of the invention.

FIG. 5 is a top view of the breather plate design of the presentinvention.

FIG. 6 is a side view of the breather plate design of the presentinvention.

FIG. 7 is a view of a single hole of the breather plate design of thepresent invention.

FIG. 8 is a top view of the breather plate design of the presentinvention.

FIG. 9 is a top view of the breather plate design of the presentinvention.

FIG. 10 is an illustration of a venturi.

DETAILED DESCRIPTION

FIG. 1 shows an unassembled view of a fill plate 10, stripper plate 12and a top plate 14.

FIG. 2 shows an assembled view of the fill plate 10, stripper plate 12and top plate 14, further comprising a stripper plate spacer and holddown 16, a cylindrical section 18 and a curved section 20.

FIG. 3 shows a side view of the patty molding machine having an augerdriver motor 30 an auger 32, knockouts 34 and a shear plate drivecylinder 36.

FIG. 4 shows a top view of an embodiment of the present invention,having a stripper plate drive 40, a fill and stripper plate assembly 42,a mold plate 44 and a draw bar 46.

FIG. 5 shows a breather plate 60 having orifices 62 and 64 in thebreather plate 60.

FIG. 6 shows the breather plate 70 having orifices 72 and 74. Thechannels are made up of a spherical section 76 intersecting acylindrical section 78.

FIG. 7 further shows the orifice 74 having the spherical section 76 anda cylindrical section 78.

FIG. 8 shows the breather plate 80 having the orifices 82.

FIG. 9 shows the breather plate 90 having the orifices 92.

FIG. 10 shows a venturi 100 comprising a diameter 102 angle transition104, throat length 106 and discharge 108.

The present invention relates to fiber orientation technology. The fiberorientation technology drops pressure across the fill plate, aligns thefibers of meat so that the contraction of the muscle fiber that doestake place is in a direction of choice controlling both bite andshrinkage. The fiber orientation technology provides a lower resistanceto product flow using a venturi.

The fiber orientation technology provides a better shear surface for acleaner cut. The fiber orientation technology aligns the fibers in thefill hole so the shearing action disrupts as few muscle cells aspossible. The fiber orientation technology decreases the total area ofmetal fill plate blocking the meat flow resulting in less directionchange to the product which works the meat. The fiber orientationtechnology pulls the meat fiber through the fill hole instead of pushingusing the principles of the venturi.

All of these characteristics of fiber orientation technology reduce therelease and mixing of myosin with actin, the net effect is a controlledorientation of the fiber, less myosin activity resulting in a betterbite/bind and control over the final cook shape.

Spherical geometry in fill or stripper plate creates venturi effects.

A food molding machine has a mold plate and at least one mold cavitytherein. A mold plate drive is connected to the mold plate for drivingthe mold plate along a given path, and a repetitive cycle, between afill position and a discharge position. A food pump pumps a moldablefood product through a fill passage connecting the food pump to the moldcavity when the mold plate is in the fill position. A fill plate,interposed in the fill passage immediately adjacent to the mold platehas a fill slot, fill horn, or multiplicity of fill orifices distributedin a predetermined pattern throughout an area aligned with the moldcavity when the mold plate is in fill position. The fill orifices definepaths through the fill plate, wherein some of the paths each have a pathportion obliquely angled or perpendicular to the fill side of the moldplate. The paths consist of spherical intersections or a curvedstructure. In an embodiment, the side of the fill plate which is incontact with the stripper plate consists of a spherical hemisphere orcurved structure has a diameter which is no greater than the choke flowfor the liquid gas or solid used and is no less than the diameter of theconnected cylindrical portion. In an embodiment, the side of the fillplate which is in contact with the stripper consists of a sphericalhemisphere or curved structure which has a diameter approximately 1.1 to2.5 times greater than a cylindrical portion which intersect the top ofthe mold plate perpendicularly or at an angle of less than or equal toabout +/−75 degrees, or about +/−45 degrees in a preferred embodiment asmeasured from vertical in the longitudinal direction of the mold plate.By a reduction in the cross-sectional area a “venturi” condition iscreated. By using spherical sections or a curved structure,intersections between cylinder and spheres or curved structures createtransitions which can be manufactured whose geometry approaches aventuri style system. It is preferred to have a sharper edge from theedge to the hole. To get a perfect edge it is preferred to sharpen witha grinder.

In a preferred embodiment, the fill plate is chrome coated on the sideadjacent to the stripper plate with a material significantly harder thanthe fill plate material. This is because the stripper plate wears out.The piece is approximately 39 Rockwell C. It becomes approximately 60-65Rockwell C. The material is applied in a thickness to facilitate asurface which cuts the food product upon movement of a stripper plate.The material goes from 1/1000^(th) of an inch to about 10/1000^(th) ofan inch with the chrome. A cutting hemisphere into bottom of plate, witha cylinder.

A stripper plate is interposed in the fill passage immediately adjacentto the fill plate. The stripper plate is movable between the fill anddischarge locations. The stripper plate has a multiplicity of fillopenings aligned one-for-one with the fill orifices in the fill platewhen the stripper plate is in fill position. A stripper plate drive issynchronized with the mold plate drive, such that the movement of thestripper plate facilitates the cutting of the meat product, which waspushed through the fill plate by the food pump. The stripper plate drivemoves the stripper plate to its discharge position, in each mold cycle,before the mold plate moves appreciably toward the discharge location.The stripper plate drive maintains the stripper plate in the dischargeposition until the mold plate cavity is displaced beyond the fillorifices.

The fill paths can be in a direction to the front, vertical or rear ofthe machine. All fill paths consist of a hemispherical shape which isintersected by a cylindrical shape at an angle less or equal to about+/−75 degrees of vertical, and preferably about +/−45 degrees ofvertical.

The use of spherical geometry, with cylindrical sections wherein thespherical hemisphere or curved structure which has a diameter which isno greater than the choke flow for the liquid gas or solid used and isno less than the diameter of the connected cylindrical portion createsconditions to meat flow which maintain improved cell structure.

The use of spherical geometry, with cylindrical intersections, and theratio of the diameter of the sphere divided by the diameter of thecylinder is approximately 1.1 to 2.5 creates conditions to meat flowwhich maintain improved cell structure.

In FIG. 10 a fluid enters at the left end of the tube. Usingconservation of mass and conservation of energy principles the volumerate of flow must be equal at all points in the systems,(ρ₁A₁V₁)=(ρ₂A₂V₂). Since ρ is a constant, velocity is inverselyproportional to cross sectional area. Also, a venturi requires a ramp ofsome finite distance and a throat which also has a finite distance.

A spherical geometry feeding into a circular cross section creates aproduct velocity increase while maintaining more consistent pressure onthe food product. A sphere has the following properties:

-   -   All points on a sphere are the same distance from a fixed point.    -   Contours and plane sections of spheres are circles.    -   Spheres have the same width and girth.    -   Spheres have maximum volume with minimum surface area.    -   These properties allow food products to flow with minimum        interruptions. There are no static or dead zones.    -   No matter what angle the cylinder intersects the sphere; the        cross section is always a perfect circle.    -   Pressure inside of a sphere is uniform in all directions.

When food product is passed through a circular cross section of asphere, the fact that pressure is uniform in a sphere creates forceswhich will be coaxial with the sphere. The reduction in area acceleratesthe food product through the cylindrical section of the fill plate. Theacceleration has been shown empirically to align fibers in the primarydirect of flow. Hence, there is fiber orientation.

The invention claimed is:
 1. A method of evacuating air and food productfrom a breather plate orifice comprising: moving food product to abreather plate orifice; accelerating evacuation of air and said foodproduct through said orifice; decreasing pressure applied to said foodproduct while in said orifice wherein said acceleration and decrease inpressure are caused by a venturi created by a sphere intersecting acylinder within said orifice; wherein said sphere is a constriction froma fixed point where a distance of said constriction is equidistant fromsaid fixed point.